Simple Aloo Paratha Recipe

Name: Simple Aloo Paratha
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the stuffing; 3 medium sized potatoes, boiled and peeled; one small onion, chopped into small pieces; 1 teaspoon garam masala; salt, per taste; 1 green chili, finely chopped (now the number of chillies really depends on how hot the chilli is); 1 small piece ginger, chopped finely or grated; oil, for cooking the paratha and onions; For the dough; 1 cup wheat flour (roti flour); oil; warm water

Servings: persons

For the stuffing
3 medium sized potatoes, boiled and peeled
one small onion, chopped into small pieces
1 teaspoon garam masala
salt, per taste
1 green chili, finely chopped (now the number of chillies really depends on how hot the chilli is)
1 small piece ginger, chopped finely or grated
oil, for cooking the paratha and onions
For the dough
1 cup wheat flour (roti flour)
oil
warm water

1
Use a ricer to mash the boiled potatoes. A ricer is best since it ensures no lumps. However, you could use a fork or a masher or your hands.
2
To the boiled potato mash add garam masala, salt, chopped green chilli and ginger.
3
In a pan, heat about 2 tablespoons of oil, add the chopped onions and cook until translucent.
4
Add this to the potato mixture. Note: you could do this the other way around: so you could add the potato mixture to the cooked onions since it doesn't make a difference.
5
Leave this aside and prepare the dough by first combining the flour and adding 1-2 teaspoons of oil. Mix together and then add enough warm water to form a soft dough.
6
Take lemon sized balls of dough (little bit larger than for roti) and roll it out into a circle. In the centre of the circle add a large spoonful of the mixture.
7
Now this is the slightly tricky bit. Close the circle like you would for a kachori (like a bag removing excess dough). I'm sorry this step is just a little difficult to explain :(.
8
Cook on both sides applying oil around the sides and on top, on a tawa until brown.
9
Can be served with yoghurt or any pickle.

167

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: For the stuffing, 3 medium sized potatoes, boiled and peeled, one small onion, chopped into small pieces, 1 teaspoon garam masala, and more.

Yes, Simple Aloo Paratha falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Simple Aloo Paratha

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions